I’m preparing enchiladas verde today and this poblano chile is going into the sauce, although I’m feeling a little bit apprehensive about cooking it. When I went to the grocery store yesterday there was a large sign in the chile section of the produce department warning consumers that eating chiles might result in a hospital visit. Chiles, along with tomatoes and cilantro, have been added to the Food and Drug Administration’s list of suspected sources of the salmonella outbreak, which has sickened more than 1,000 people across the U.S.
I checked the chiles carefully for breaks in the skin and washed them in hot soapy water. They will be charred under the broiler for a few minutes and also baked in the oven. I think that will take care of any pathogens. (But maybe I’ll double-check that on the internet.) It’s so creepy having to worry about the safety of our food.
It’s been a difficult year for the FDA – tainted pharmaceuticals, e.coli outbreaks, and now salmonella. Despite this, I heard on the news a few days ago that FDA managers are receiving bonuses this year, ranging from $20,000 to $50,000! Oh, shrug. After 8 years of Bush, I suffer from outrage fatigue.
President Bush may be the least respected and most disliked American president ever, but there is one area where this administration shines. Rewarding incompetency.
(Gotta say, that shadow color just does not work. Maybe I'll re-do it...)
RECIPE ALERT: I just experienced the best chile verde enchiladas I have ever eaten, wonderfully fresh and piquant. If you like Mexican food, I encourage you to pick up a copy of the August 2008 Cook's Illustrated magazine and give the recipe a try.